23cm square cake tin greased and lined fully with baking paper, bringing it right up the sides of the tin

Method

Preheat the oven to 180°C.

Shortbread: Place all the ingredients in a food processor and process to a fine crumb. The mixture will be dry. Tip into the tin and press firmly with your fingers, then with the back of a spoon to make an even layer, especially around the edges. Make sure it’s well packed into the tin. Bake for 15 minutes until golden, turning the tin for even browning.

Topping: Place all the ingredients except the hazelnuts in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute then stir in the hazelnuts. Set aside.

Remove the shortbread from the oven and pour over the nut caramel, spreading the nuts evenly. Return to the oven and bake for a further 8–10 minutes until the caramel is bubbling and
golden. Cool completely in the tin.

Put the melted chocolate in a small plastic bag and snip off a tiny corner. Drizzle the chocolate over the slice then leave to set. Use a large sharp knife to cut into squares or fingers. Makes about 20 pieces

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